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Furanocoumarin removal from grapefruit juice by edible fungal hyphae

a technology of edible fungal hyphae and furanocoumarin, which is applied in the direction of fruit/vegetable preservation using acids, food preparation, and extraction of tea, etc. it can solve the problems of too much drug being absorbed into the body, adversely affecting the grapefruit industry, and no satisfactory means of producing furanocoumarin-free citrus juice. , to achieve the effect of reducing the level of furanocoumarin

Inactive Publication Date: 2013-01-01
US SEC AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention is a method for removing furanocoumarins from citrus-based compositions using a fungus. The method involves treating the liquid with a fungus composition and incubating it for at least two hours. The liquid can then be filtered to remove the fungus. The invention provides a safe and effective way to produce citrus-based compositions with reduced levels of furanocoumarins that are potentially dangerous when consumed with certain medications. The method can also be used to purify furanocoumarins from liquids. The grapefruit juice used in the patent text is a model for the removal of furanocoumarins from a liquid.

Problems solved by technology

The grapefruit-drug interaction basically causes too much of the drug being absorbed to the body.
Cyclosporine and other drugs with a narrow therapeutic index are of particular concern because the extent of an interaction with grapefruit juice is unpredictable.
These interactions have adversely affected the grapefruit industry, and have led to a need to develop a process to remove furanocoumarins from grapefruit juice in a manner that retains much of the original juice sensory attributes.
Currently, there is no satisfactory means of producing a furanocoumarin-free citrus juice.
(2006), would be complicated and expensive, while UV and heat treatments, used by Uesawa and Mohri (2006a and 2006b), may produce unknown artifacts.

Method used

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  • Furanocoumarin removal from grapefruit juice by edible fungal hyphae
  • Furanocoumarin removal from grapefruit juice by edible fungal hyphae
  • Furanocoumarin removal from grapefruit juice by edible fungal hyphae

Examples

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Effect test

example 1

[0029]A culture of Aspergillus niger van Tieghem was obtained from the ARS Culture Collection at the national Center for Agricultural utilization Research in Peoria, Ill. (NRRL No. 326). The fungus was grown on potato dextrose agar (BD / Difco, Sparks, Md.) plates for about 5 to 7 days at approximately 25 degrees centrigrade. Spores were removed from the plate surface using sterile water containing about 0.1% Tween 20 and gently rubbing with a sterile disposable transfer needle (Fisher Scientific, Pittsburgh, Pa.). The resulting liquid was filtered through 3 layers of cheesecloth, and the filtrate was collected as a spore suspension and adjusted for inoculum concentration using a haemocytometer (Hausser Scientific, Horsham, Pa.).

example 2

[0030]Grapefruit juice samples were prepared by squeezing pink grapefruit obtained from a local store, followed by a pH adjustment to 5.0. The grapefruit juice was stored at −20° C. for future use. Fifty or one hundred mL grapefruit juice in 250 mL flasks was placed in a circulating water bath, heated to 90° C. until the internal temperature of grapefruit juice reached 71° C. The grapefruit juice samples were held at this temperature for 15 sec, removed, chilled and brought to ambient temperature (25° C.).

[0031]To culture A. niger in grapefruit juice, a 1 mL of spore suspension (106 spores / mL) was inoculated into a 100 mL grapefruit juice, and incubated for 4 days at 120 rpm, 25° C. After incubation for 4 days, the grapefruit juice samples were filtered through Miracloth, and the resulting filtrate and mycelial tissue on Miracloth were collected and subjected to ethyl acetate extraction.

[0032]To determine compounds in grapefruit juice filtrates from grapefruit juice incubated with A...

example 3

[0035]In experiments using autoclaved A. niger, 5 mL of spore suspension (106 spore / mL) was inoculated in an 2 L flask containing 1 L potato dextrose broth, and shaken on a large capacity orbital shaker at 275 rpm to avoid mycelial cohesion to the sides of the flask at 25° C. After one week, the flasks were autoclaved for 20 min at 121° C. to kill the fungus. The dead fungal material was vacuum-filtered from the broth and used as adsorbent. Approximately, 10 g fresh weight of the dead fungal material was collected from a flask. Grapefruit juices (100 mL) in 250 mL flasks were incubated with or without 2 g (fresh weight) of autoclaved A. niger for 4 days at 25° C.

[0036]Four flavanones were not adsorbed by dead fungus, while 7-geranyloxycoumarin and furanocoumarins, except furanocoumarin-like 1, 2, 3, and 4, were adsorbed by dead fungus (Table 1). Similar results of compound compositional changes in grapefruit juice, except ferulic acid, were achieved from experiments using live and d...

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Abstract

A method for removing furanocoumarins from a liquid includes the steps of incubating the liquid with fungal hyphae for at least about two hours and removing the hyphae from the liquid by a filtration step. The furanocoumarins can be recovered from the hyphae using methods within the ordinary skill in the art. The method is useful for the removal of furanocoumarins from furanocoumarin-containing citrus juice so that the juice can be safely consumed by humans taking drugs that are metabolized by P450 CYP3A, which is the enzyme responsible for the metabolism of many widely-prescribed medications.

Description

BACKGROUND OF THE INVENTION[0001]1. Field of the Invention[0002]This invention relates to a method for at least reducing the amount of furanocoumarins in grapefruit juice using edible fungal hyphae and to products produced by the method for at least reducing the amount of furanocoumarins in grapefruit juice.[0003]2. Description of the Related Art[0004]Furanocoumarins are a class of phenolic compounds produced by the Apiaceae and Rutacea families and have been extensively studied for their biological activities and clinical applications. The furanocoumarins are known to play roles in intestinal P450 enzyme inhibition, DNA photocrosslinking, and defense mechanisms as natural toxic compounds (Afek et al., Phytochemistry 50:1129-1132, 1999; Guo et al., Drug Metab. Dispos. 28:766-771, 2000; Oliva et al., J. Agric. Food Chem. 51:890-896, 2003; Santana et al., Curr. Med. Chem. 11:3239-3261, 2004; Weimin et al., Proc. Natl. Acad. Sci. USA 100:14593-14598, 2003). Grapefruit juice contains th...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): A23L2/02A23L2/04
CPCA23L2/02A23L2/84
Inventor MANTHEY, JOHN A.MYUNG, KYUNGNARCISO, JAN A.
Owner US SEC AGRI
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